One of the reasons to choose the category - pick 3 states and make one recipe from the region, was that I love Kerala cuisine. It doesn't mean that I don't like the other states. I am a foodie and I love to try from every region. My home back in India uses more coconut in everything just like in Kerala. And coconut milk payasam (aka Thenga Paal) is the most favorite one of mine. It was not made very often, but maybe 2-3 times a year for some special festivals. I used to wait for those occasions to enjoy the coconut milk payasam. She doesn't use ada but I have tasted the ada pradhaman in my mallu friends' home. Very addictive for me.
I am posting this recipe for Blogging marathon #118. Check here to know what others are making.
Makes 4-6 servings
Ada - 1/2 cup
Coconut milk - 1.5 cups
Jaggery - 1 cup
Cardamom- 1 or 2, crushed
Water - 3.5 cups
Ghee - 4 tsp
Cashews - 8, halved
Coconut slices - 1 tbsp, chopped
Raisins - 1 tbsp
Boil 2 cups of water and add the ada. Switch off the flame and let the ada soak for 15 min.
Take three bowls. In each bowl add 1/2 cup coconut milk. In one of the bowl, add 1 and 1/2 cup water. In the next bowl, add 1/2 cup water. Keep the last bowl of coconut milk as such. This is for the thin coconut milk, medium, and thick coconut milk.
Add the thin coconut milk and boil on a medium flame till it reduces, which may take another 15 minutes.
Now add the medium coconut milk and crushed cardamom. Continue boiling on medium flame till it reduces. It would take 15 minutes approximately. This ensures complete cooking of ada. Reduce the flame to low, add the thick coconut milk. Let it slowly come to boil. When the ada pradhaman begins to boil, switch off the flame and transfer to a serving bowl.
Heat 2 tsp ghee on a pan, add the coconut pieces. Once they are fried and in golden brown color, add the cashews, followed by raisins. Add it to the pradhaman.
Serve hot, warm, or chilled.
I always use the Chakoh brand coconut milk. That's the one that is close to traditional homemade ones.